Recipe

Dinner

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Boneless Skinless Chicken Breast Fillets
, diced
Garlic Cloves
, thinly sliced
Fresh Red Chilies
, seeded and finely chopped
Vegetable Oil
Thai Fish Sauce
Soy Sauce
Granulated Sugar
Fresh Basil Leaves

Stir-Fried Chicken with Basil and Chilli

Before frying Thai basil leaves, first make sure that the leaves are completely dry or they will splutter when added to the oil.
Total time: 20 min
Servings: 4
Equipment: Stove
  • 1 lb. Boneless Skinless Chicken Breast Fillets, diced
  • 4 Garlic Cloves, thinly sliced
  • 2 Fresh Red Chilies, seeded and finely chopped
  • 3 tbsp. Vegetable Oil
  • 3 tbsp. Thai Fish Sauce
  • 2 tsp. Soy Sauce
  • 2 tsp. Granulated Sugar
  • 1/2 c. Fresh Basil Leaves
  • Heat the oil in a wok or large frying pan. Add the garlic and chilies and stir-fry over a medium heat for 1–2 minutes.
  • Add the chicken to the wok or pan and stir-fry until it changes colour.
  • Stir in the Thai fish sauce, soy sauce and sugar. Continue to stir-fry the mixture for 3–4 minutes, or until the chicken is fully cooked with the sauce.
  • Stir in the Thai basil leaves.
  • Spoon the entire mixture on to a warm serving platter or individual serving dishes, and garnish with the sliced chillies and basil leaves.